Cook time: None if starting from cooked potatoes, 10 minutes from raw potatoes
Blending time: 5 minutes
Total time: 5-15 minutes
Ingredients
- 1/2 pound cooked Yukon Gold or Russet potatoes (1inch diced, simmered until tender- about 8-10 minutes), cooled
- 3 tablespoons tahini
- 3 cloves of garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt: to taste
- 2 tablespoons sliced green onion, for garnish
- 1 teaspoon lemon zest, for garnish
- 3 oz. carrot sticks, for serving
- 3 oz. celery sticks, for serving
Directions
- Place cooked, cooled potatoes in large bowl or food processor.
- Add tahini, minced garlic, lemon juice, olive oil, and salt. Mix with wooden spoon or
process in food processor until well mixed. Adjust to desired texture with addrtional
olive oil. - Serve in a bowl garnished with green onion and lemon zest.
- Serve with carrot and celery sticks, crackers, or pita.
